Low Carb Falafel

These falafels taste amazingly like the real thing. They're made with black soybeans instead of chickpeas, so they're low in carbs and high in protein and fiber.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can  eden black soybeans, rinsed and drained (See Note 1)
• 3  tablespoons  minced onions
• 2  garlic cloves, finely minced
• 1⁄2 cup  almond flour
• 1  teaspoon lemon juice
• 1  tablespoon  sesame tahini
• 2  teaspoons ground cumin
• 1⁄2 teaspoon ground coriander
• 1  teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1  teaspoon xanthan gum (See Note 2)
• 1⁄3 cup  chopped fresh parsley
• 1  tablespoon olive oil
• 1  medium egg
•  oil (for deep frying)

Directions

1. Place soybeans, garlic, and onions in a food processor and process until soybeans are very finely chopped.
2. Place soybean mixture in a bowl and add remaining ingredients. Mix well.
3. Heat oil in a deep fryer or saucepan to 350F
4. Drop mixture by spoonfuls into hot oil.
5. Fry 4 to 5 minutes or until golden brown.
6. Drain on paper towels.
7. NOTE 1: Canned black soybeans are available at some health food and low-carb specialty stores. I purchase mine from Eden Foods online store (www.edenfoods.com/store).
8. NOTE 2: Xanthan gum is a low-carb thickener available in powder form. I use it to thicken soups, stews, and gravies, and to add body to low-carb baked goods. It's available at a number of online low-carb vendors. I get mine from Authentic Foods (www.authenticfoods.com).